Chicken Red Curry Stir-Fry with Green Beans

Note: Adjust the amount of red curry paste according to your taste and heat tolerance. In general, the red curry paste that comes in a plastic tub is spicier than one that comes in a can. A handful of Thai basil leaves can be stirred into the stir-fry at the last minute before serving.

Procedures

1

Heat oil in a 10-inch wok or skillet over medium-high heat until shimmering. Add curry paste and cook, stirring constantly and pressing curry paste against bottom of pan until fragrant, about 30 seconds.

Cook until beans are tender-crisp and chicken is barely cooked through, about 1 minute longer. Taste sauce and add more fish sauce if desired. Thin with water until sauce barely coats all the meat and vegetables but is not soupy. Transfer to a serving platter and serve.

Previewing your comment:

HTML Hints

Comment Guidelines

Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more in the Comment Policy section of our Terms of Use page.